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Every cook needs a good dessert recipe that can be whipped up anywhere -- especially when you're away from your kitchen and its mixer and rolling pin and comforting gadgets. This peach tart is that recipe for me. To make it all you need is a knife, a bowl, and some kind of pan. A tart pan ideally, but I've even made it on a baking sheet with one side shored up with aluminum foil. And when I've been without a bowl, I've mixed the dough right in the pan.

The dough is made with oil, milk and almond extract, and is pressed into the pan. There is no blind baking nonsense. You just top the dough with the peaches, and then shower it with a sugary, salty crumble and send it on its merry way into the oven.

I got the original recipe from my mother, who uses all vegetable oil in the crust. I use half vegetable oil and half olive oil. She neatly peels her peaches. Lazy kin, I do not. Hers is probably better, but you are stuck with me. I can promise you, however, that whoever you serve this to will not mind.

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addie.

I made this last night and it was fantastic. I had bought white peaches, but the first one I peeled was mealy. I had nectarines which I used instead (and didn't have to peel them!). This is one of the nicest summer fruit tarts I've ever made and tasted. The tops of the fruit emerged caramelized and there was a beautiful shiny glaze to the surface of the tart. There was crunch from the topping and as well as from the fine pastry. This is lovely recipe and a snap to make. I scoop of vanilla ice cream made my dinner guests very happy. Peach season is almost over. I have to make at least one more of these tarts before fall season sets in.

Maria S., again. Made it with peaches for the party. Big hit. Loved the way the peaches and sugar mixture created their own glaze. I maybe left mine in the oven maybe three minutes to long, there wasn't too much crunch left on top. And next time, I would chose a milder olive oil, because I tasted a little too much olive oily taste coming through in the crust, but no one else seemed to mind. I used what I had on hand and loved the ease of the recipe. It also looked incredible and drew the much appreciated "You made that," comment from a fellow guest. I baked it in a rectangular tart pan.Also, I liked making it along with slide show. I found it confidence-inspiring to check my results - at different stages - with the color photos.

At vacation house with best friends for Labor Day weekend-just finished dessert to RAVE reviews. Most said it was the best dessert they had ever had; I said it was the best dessert I'd ever made. Added some raspberries we'd just picked. The crust is sublime. Best summer dessert ever--a deal keeper!!

Made this last night using the last of the season's sour cherries (with extra flour) instead of peaches and it was a huge hit. I love that all the ingredients and equipment are staples- the ultimate vacation dessert!

Made this last night. It was super-easy to put together and looked beaultiful. I wasn't a big fan of the crust though. It is too salty for my taste (and I used the correct amount of kosher salt) and it doesn't didn't hold up the peaches very well. Next time I'll cut back on the salt and will place the tart very close to the bottom of the oven (it's electric) to try to set the bottom crust better. Otherwise this is a great recipe that I plan to make many more times!

I made this today for a friend who was finishing up a long research paper. It's an outstanding tart - I've been making peach tarts since the peaches first came out this season - some truly complicated affairs with pate sucree and strained custard and liqueur. I'll never look back. This is a keeper, the crust is shatteringly crisp, the fruit caramelized outside and melting within. As I made the crust I was aware of the caution not to overwork the dough - it's easy not to - it came together so easily. Excellent recipe.

Hey, thanks everyone! What a nice bunch of comments to read through after a long day. Merrill is posting her peach tart recipe tomorrow -- so keep an eye out for that one, too. She is tough competition, that Merrill.

I make this tart all the time in the summer! It is one of my very favorites. It won me third place at a work baking contest and everyone I make it for loves it. I'm so glad you're giving it a spotlight here.

Genius recipe. My CSA box had pears this week. I have this tart in the oven with pears in place of peaches, vanilla extract in the crust, and ginger, cinnamon, clove and allspice in the topping. Can't wait to see how it turns out!

I actually read about your peach tart in Cooking for Mr. Latte on the day this contest was announced--it was kind of freaky in a deja vu sort of way. It inspired me to get into the kitchen and make my own version of a peach tart! This tart looks as good as it sounds. Good luck in the smackdown, Amanda!